Processing method of high-quality black tea

Abstract

The invention relates to the field of tea processing, and provides a processing method of high-quality black tea. In combination with a oolong tea process of fine manipulation of green tea leaves, yellow tea heaping yellowing processes and a traditional black tea processing process, fresh leaves are subjected to withering, fine manipulation of green tea leaves, rolling, fermentation, primary baking, heaping piling, sufficient drying and other processes after being picked, the content of tea polyphenol, free amino acid, soluble sugar, water extract and the like in the prepared finished tea is relatively high, and tea soup is rich in content of substances. The tea has the characteristics of orange red and bright soup color, sweet and mellow taste, sweet and fruity fragrance, obvious flower and fruity fragrance and the like. Soup color, taste, fragrance and like are coordinated. The quality of the summer and autumn black tea can be improved, and the application prospect is wide.

Description

technical field [0001] The invention belongs to the field of tea processing and specifically discloses a processing method of high-quality black tea. Background technique [0002] Because of the quality characteristics of fresh and sweet taste, rich and long aroma, bright red soup color, and the unique health effects of tea polyphenols and their oxidation products, amino acids, polypeptides, soluble sugars, organic acids, etc. in black tea, black tea is prepared At the same time, black tea has always been respected as an aristocratic drink abroad. In recent years, when domestic and foreign cultures converge and merge, black tea culture has quickly become a drink that young people and white-collars in China are willing to accept under the promotion of foreign brands. "Black tea "Hot" from then on. Up to now, the sales volume of black tea in my country has continued to rise. [0003] Due to seasonal reasons, the leaves of summer and autumn tea have high polyphenol content an...

AI Technical Summary

Problems solved by technology

[0003] Due to seasonal reasons, the leaves of summer and autumn tea have high polyphenol content and relatively low content of amino acids and aromatic substances, resulting in defects such as heavy bitterness, bad taste, and insufficient aroma in the finished green tea, which greatly reduces its quality.

Coupled with the short differentiation period of tea buds in summer and autumn, the leaves are easy to age, the tenderness is not high, and there are many diseases and insect pests, etc., which makes the utilization rate of fresh leaves in summer and autumn low, and the yield of finished products is low. Fresh leaves are processed and left to waste